Healthy, matured, unripe bananas of two varieties (Grand Naine and Monthan) were washed in tap water, peeled and cut in to slices of 2 mm thickness. The slices were subjected to various pre-treatments viz., fumigation with sulphur @ 2g/kg fresh slices for 30 minutes, dipping in 0.5% KMS for 30 minutes, dipping in 0.5% CaCl2 solution for 10 minutes and deep frying in ground nut oil. After pre-treatments, the slices were steeped in sugar syrup of 60 0B for 12 hrs. Then, slices were dried in an electric tray drier at temperature of 65 0C to obtain sweetened crunchy product named 'crisps'. Dehydrated banana slices (crisps) were packed in 200 gauge polyethylene bags and stored in a cool and dry place. The maximum recovery (54.43%) was noticed in crisps of T1 made from Grand Naine variety. Crisps made from Monthan showed the lowest moisture content in T5 (4.19%). Maximum total sugars (63.34%) and reducing sugars (47.10%) were noticed in crisps of T6 made from Grand Naine. With respect to acidity, crisps made from Grand Naine showed the lowest acidity in T1 (1.28%) whereas, the maximum acidity was recorded in the crisps of T6 (1.85%) made from Monthan. Sensory score for taste and flavour (4.33) and overall acceptability (4.20) was recorded to be high in crisps of T5 made from Grand Naine.